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Monday, August 3, 2009

Well, that's what the name of this cake sounded like to me at least!! You see, I had been stockpiling egg whites in my freezer from when we were baking up an eggy storm at Christmastime, and I found myself with even more after the French vanilla cake I had made for the BBQ! All told, I had eight at my disposal, and even though they were frozen I didn't really want to keep them hanging around that much longer - they were eggs you know!

The dilemma was, however, that there was eight whites - far too many for macarons (unless I felt like baking a gazillion of them, that would then never be eaten *sigh*), but not quite enough for an angel food cake (mmm, angel food cake...). But I did want to make something with them... letting all that foresight and potential for a brilliant creation go to waste was not an option!

Thank God for the world of food blogging, and the Food Blog Search tool! It's saved my kitchen dilemmas a dozen times, I tell you! This time I came across Pille (from Nami-Nami)'s post for a most intriguing cake called Munavalgekook. Yeah... I tried to pronounce it too... the closest I came was "gobbledegook". Basically, this Estonian cake is the "fallen angel" of the sponge cake world - it starts off just like any angel food cake recipe, whipping the egg whites and sugar, folding in the flour, and then BAM! Lucifer kicks in with a hefty, deliciously rich dose of melted butter. Because you know, everything's better with butter, right?

Pille's recipe originally called for 6 egg whites, but seeing as I had 8 on hand I did a bit of math finangling. I also opted to stick with her weighed measurements - when baking (and especially when dealing with tricky things like egg whites), I prefer to dust off the scale and try for precision.

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